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Warm Butternut, Chickpea and Spinach Salad Recipe

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This recipe for Warm Butternut, Chickpea and Spinach Salad is from Mom Z's Recipes #5, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
• 1 butternut peeled and cubed
• 1 TBSP olive oil
• salt and black pepper to season
• 1 can chickpeas drained and dried on paper towel
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• pinch chili flakes
• drizzle olive oil to roast chickpeas
• 2 cups baby spinach washed
• 1 carrot peeled and finely sliced
• 1/2 purple cabbage shredded




Directions:
Directions:
1. Preheat the oven to 400.*
2. Arrange the chopped butternut in an oven safe baking tray and drizzle with olive oil.
3. Season with salt and black pepper and roast until soft for about 35 minutes in hot oven.
4. After the chickpeas has been drained and dried, transfer them to a cookie tray and season
5. with spices.
6. Drizzle a little olive oil over the chickpeas and roast in the oven until dark and crunchy.
7. Arrange the spinach, carrot and cabbage on a salad platter, followed by roasted butternut and chickpeas.

Personal Notes:
Personal Notes:
A warm salad of roasted butternut, spicy roasted chickpeas and baby spinach.

 

 

 

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